Won Ton Soup

29Apr

You may remember a few weeks ago I posted a “how to” guide on wrapping won tons? It is one of our favourite light quick lunches, so we tend to have it quiet often. I thought it was only fair to show you how I used them and how many variations to won ton soup exist. This is just a teaser…

This variation is fairly traditional. Clear broth (I use a vegetarian broth, but traditionally you would use chicken), lightly boiled vegetables (carrots, spring onions, celery, brocoli and bok choy) and won tons.

This variation is commonly called an egg drop soup. Again, I use a clear vegetable based broth with lightly boiled vegetables (carrots, spring onions, celery, zucchini and bok choy), vermicelli noodles and won tons. Whisk an egg until light and airy and slowly pour your egg into the hot soup in a very slow steady stream while mixing continually.

Shredded Chinese (wombok) cabbage, egg plant, and egg noodles all make great alternatives. Don’t go over board with your soy sauce – you don’t want to lose the integrity of the flavours that are present.

I LOVE wontons. I tend to steam them before I add them to the soup at the last minute and we like a vegetarian version of laksa with them in. Your soup looks delicious! I am just about to get my hands on some sourdough starter so hopefully I will be able to have a go at some of your amazing recipes soon :) A great flavour boost is Massell stock powder. Its all vegan and made in Australia and we use it a lot.

I had a pot of vegeta for years. I didn’t like it because it was too salty with very little flavour and I felt a bit cheated as that was all I could get until I discovered the Massell…I am not being paid by them by the way! I just wanted to share a really excellent product with you :) We use it as one of our staple flavour bases and wouldn’t use any other. Even though its vegan, they do a “chicken” and a “beef” flavour that are really tasty and Steve likes them too.